Sunday, November 27, 2016

Cyber Monday 2016 Guide





Here's your guide to Cyber Monday, Vegan STYLE!




We are in full swing for the holiday season!  I’m still stuffed from all of the delicious vegan dishes I devoured over the past few days.  Sold old recipes, so brand new.  We’ll be sharing our newest creations (and old favorites like our candied yams and cornbread stuffing so look out for recipes in the coming weeks.
Fortunately, I’ve balanced well all of the eating with fitness.  I’m currently participating in a daily run challenge from now until New Year’s and will be kicking off a December core challenge.  Go tour Facebook page: https://www.facebook.com/gogreenqueens/  for more details.

Now here’s what you came here for!

Black Friday saw record sales and Cyber Monday is expected to be much of the same.  We’ve identified some great vegan (and vegan-friendly companies that are slashing prices for Cyber Monday.  Here are a few:

Vegan Cuts has some amazing gift boxes that would make any vegan’s heart sing!  They are offering steep discounts:











Snag your bargain basement prices on cruelty-free cosmetics by shopping Elf Cosmetics this Cyber Monday:
Free 5-piece gift with any purchase thru this link and using coupon code LOYALFREE, while supplies last.

Create this look by checking out this YouTube video: https://www.youtube.com/watch?v=LGONvXe4_1U&t=3s







We spent our holiday weekend developing recipes and am I looking forward to creating and sharing more throughout the holiday season.  Well this May Wah Cyber Monday Deal is going to come in handy!
















I’m keeping up with my fitness routine and plan to kick it up in 2017.  Sun Warrior’s deal is a chance for me to stock up on plant-based protein products: https://sunwarrior.com/













And these deals aren’t vegan per se, but they sure would make nice gifts for me…wink.

Here’s a chance to escape the Northeast winter cold and become Miami famous with a 20% off deal on registration for the Miami Marathon:






And last but not least, look good while working out or running those races.  Check out Terez Cyber Monday deal:


https://www.terez.com/?utm_source=Google&utm_medium=cpc&utm_term=brand%20expanded&utm_campaign=Weekend_Warrior_2016&gclid=Cj0KEQiAperBBRDfuMf72sr56fIBEiQAPFXszQwrENbYLJxEDcsgW2IUOnc17turSrIqmOg7DgcaExgaAqOY8P8HAQ





Happy Shopping!  And wishing you a happy, healthy holiday season!



Wednesday, February 10, 2016

Be my sweet (vegan) valentine!



Who doesn't like a sweet treat treat on Valentine's Day?  I know I do!!!

My family is full of chocolatiers.  Chocolate is to my family what kryptonite is to Superman!...a weakness!  Armed with Valentine's day as the excuse, I set out to place an order from one of our favorite vegan bakeries for 3 of their delicious candy boxes only to find that they were SOLD OUT!!!

Down but not out, I decided, I'd make my own. And using the benefit of added protein as another excuse (not that we need one, remember its chocolate, and chocolate is FULL of health benefits (my inner chocolatier speaking) I decided to create them with a boost of my favorite Growing Naturals protein.

The results were easy to make tasty treats!  I saved myself a few bucks and made my family some delectable treats!

Here's what what I made and what you'll need:

Peanut Butter cups (makes 6 medium sized cups)

  • 2 cups of vegan chocolate chips
  • 3 tablespoons of coconut oil
  • 1 scoop of Growing Naturals Chocolate Pea Protein powder
  • 1 cup of creamy all natural peanut butter
  • 1/4 cup of powdered sugar
  • 1 package of medium sized paper muffin cups
  1. Melt chocolate chips with 1 1/2 tablespoons of coconut oil (place glass bowl over medium saucepan of boiling water over medium meat to melt) 
  2. When chips are melted, mix in 1/2 cup of protein powder, continue to mix and whisk mixture over medium heat
  3. In separate saucepan melt peanut butter and remainder of coconut oil over medium heat
  4. Once peanut butter is melted mix in powdered sugar and remaining protein powder
  5. Place muffin cups in muffin baking pan
  6. Fill each cup with the chocolate mixture using about half the ingredients and refrigerate for 5 minutes.
  7. Fill each cup with the peanut butter mixture and refrigerate another 5 minutes
  8. Fill each cup with the remaining chocolate mixture and place in freezer for 1-2 hours.
  9. Remove paper cups and indulge!

Coconut & Nut Filled Chocolates (makes approx 30)

  • 2 cups of vegan chocolate chips
  • 1 tablespoons of coconut oil
  • 1/2 scoop of Growing Naturals Chocolate Pea Protein powder
  • 1 package of small paper muffin or candy cups
  • assortment of coconut flakes, nuts of choice (we used slivered almonds and walnuts)
  1. Melt chocolate chips with coconut oil (place glass bowl over medium saucepan of boiling water over medium meat to melt) 
  2. When chips are melted, mix in protein powder, continue to mix and whisk mixture over medium heat
  3. Place muffin cups on cookie sheet
  4. Fill each cup with the chocolate mixture using about half the ingredients
  5. Fill center with coconut flakes or nuts
  6. Fill each cup with the remaining chocolate mixture and place in freezer for 1-2 hours.
  7. Remove paper cups and indulge!

Heart shaped Chocolate delights (makes 8)

  • 1 cup of vegan chocolate chips
  • 1/2 tablespoon of coconut oil
  • 1/4 scoop of Growing Naturals Chocolate Pea Protein powder
  • 1 heart shaped candy mold (available at Michael's)
  • 1 tablespoon of  vegan cocoa powder
  1. Melt chocolate chips with coconut oil (place glass bowl over medium saucepan of boiling water over medium meat to melt) 
  2. When chips are melted, mix in protein powder and cocoa powder, continue to mix and whisk mixture over medium heat
  3. Fill each cup in candy mold with the chocolate mixture and place in freezer for 1-2 hours.
  4. Remove from mold and enjoy!

Coconut Chocolate Truffles (makes 12)

  • 2 cups of dates
  • 1/4 cup of powdered sugar
  • 1/4 cup of vegan cocoa powder
  • 1/4 scoop of Original Growing Naturals Rice Protein powder
  • 1/4 cup of water
  • 1 cup of coconut flakes
  • 1 cookie sheet
  • Parchment paper
  1. Add dates, powdered sugar, cocoa powder and protein powder in food processor and pulse to form a soft mixture
  2. Roll mixture to form balls for truffles
  3. Roll balls in coconut flakes to cover each truffle
  4. Place on parchment paper lined cookie sheet and place in freezer for 1-2 hours
  5. Remove and enjoy!
Your valentine will thank you for these sweet treats.  Mine has already taste tested and informed me that these pair nicely with a glass of red wine!

Enjoy!



Saturday, January 30, 2016

We are all winners in the end...you can bet on that!





We are lovers of all things Nike Fitness.  Nike Run Club runs are always at the core of my training plans.  I run with NRC in NYC when I can because of how well put together their events are and  because the runs are are well incorporated into a complete fitness program designed by Nike +, and that I love!!!

We headed out to a NTC Yoga event in NYC today.  It was an event to celebrate the launch of Nike's original web series Margot vs Lily.


Margot and Lily are sisters.  Lily is a YouTube fitness star and Margot is less-than inspired to workout but is a real-life social butterfly.  The sisters wager an interesting bet to find fitness and friendship.  We were treated to a sneak peak of 2 episodes of the 8 part series, set to air on YouTube on Mondays beginning, February 1st.


WATCH THE TRAILER HERE:
The first 2 episodes of Margot vs Lily were well-written and funny and inspiring and if I know anything at Nike + Fitness and the message they deliver, everyone wins in the end!  Tune in via YouTube on Monday's to follow these sisters and see who the "winner" is. 


Nike knows how to throw a party!  Today's event did not disappoint.  After we watched Margot Vs Lily, we were treated to a 40 minute yoga session led by awesome Nike+ trainers.  Yoga was great,  It was held in a beautiful space full of amazing women.  Refreshing and inspiring!

But that wasn't it!  When we were done we snacked on some delicious snacks (yes there were vegan options, score!) and received some cool swag bags.  We stayed around the beautifully appointed space and snapped a few flicks while others checked into the many other events Nike held today in celebration of Margot vs Lily.

 

If you have a chance to check out a Nike + event, do it!  You won't be disappointed!

Check the swag!!!

If you know The Green Queens, you know we DID NOT visit NYC (or as we affectionately call it "the Mecca of Vegan Eats) without grabbing a bite.

We had to head to one of the river crossings to get back to New Jersey anyway, so we figured why not head downtown and swing by a favorite NYC vegan spot by CHLOE.  This place has to expand to more locations!  (rumor has it that they are!) We arrived around 1:30 pm and the line wrapped around the corner and inside was a line that wrapped around inside and you received a buzzer after placing your order.  Not to mention the mad dash to snag a seat if you planned to eat inside.  EVERY.SINGLE.MINUTE of the wait was well worth it!  The food is just that good!  There were vegans and carnivores alike cozying up to delicious eats inside.

We chowed down on the Spicy Thai Salad, Whisky BBQ sandwich, mac & cheese and fries.
 






...and still...WE WEREN'T DONE!  The self-proclaimed vegan foodies had to have dessert.  Disclaimer, we had just completed a Nike + workout, and I am marathon training, WE EARNED IT!

So dessert it was.  We checked out  inhaled a cinnamon espresso cookie (actually we ate that while we were waiting for our buzzer to go off) as well as a raspberry tiramisu cupcake.  Both delicious!



Such a wonderful day!  Good fun, good food and full of inspiration!

Saturday, January 23, 2016

What's For Dinner?!!!

This Dig Inn Inspired Masterpiece!
NYC is the mecca of Vegan Eats.  I am fortunate that I work in NYC and have a plethora vegan restaurants to have lunch at.  (As a matter of fact, a great friend and fellow vegan and I are taking a lunchtime tour of NYC and plan to eat our way through NYC one plant based lunch at a time, more on that to come in a later post.)  But do you ever have that go to place that never fails?  Well Dig Inn Seasonal Market is that go to place for me.  Although they are not a vegan only restaurant, they have lots of vegan options made from the best organic ingredients.  After identifying my faves on their menu (I tried to deviate a couple of times and went right back and ordered exactly the same thing the next time I went back) I decided to try to recreate these faves for my family and add that Green Queens flair to the recipes.  They turned out great!

So here are the recipes for these favorite dishes!

Tofu Salad with Wasabi Aioli

 
Ingredients:
  • 2 packages of baked tofu (plain or sesame ginger flavored)
  • 5 fresh green beans
  • 2 fresh carrots
  • 3/4 cup of vegan mayo 
  • 2 teaspoons of wasabi powder
  • 1/2 teaspoon of powdered ginger
  • 1/4 cup of raisins
  • 1 teaspoon of rice vinegar
  • 1 1/2 teaspoon of liquid amino acids
Slice tofu, rinse and chop green beans, rinse, peel and grate carrots.  Combine all 3 ingredients in separate and set aside.
In a separate bowl, for aioli combine vegan mayo, wasabi powder, ginger powder, raisins, rice vinegar and amino acids and mix well.  

Combine all ingredients, chill in fridge for 30 minutes and serve!







Roasted Cardamom and Ginger Sweet Potatoes


Ingredients:
  • 4 sweet potatoes 
  • 1 teaspoon of cardamom powder
  • teaspoon of ginger powder
  • 1 tablespoon of extra virgin olive oil

Preheat oven to 425 degree, Wash and dice sweet potatoes (diced fairly large)  Drizzle EVOO over cut potatoes, massage in well add cardamom and ginger and mix well.  Place sweet potatoes on cooking sheet and roast in preheated oven for 25 minutes.





Roasted Balsamic Brussel Sprouts

Ingredients:
  • 2 packages of brussel sprouts
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of extra virgin olive oil
  • 1/2 teaspoon of pink himalayan salt or sea salt
Preheat oven to 425 degree.  Trim and rinse brussel sprouts.  Combine all ingredients in a bowl and pour in sprouts and massage in ingredients.  
  Place sprouts on a sheet or roasting pan and roast in heated over for 20 minutes turning a few times to make sure they are evenly brown.




Farro

This was not homemade.  We used a delicious Porcini Mushrooms Farro from Nature's Earthly choice.

Plated everything with the tofu salad over the top of organic spring mix and oh boy, PURE YUMMINESS!

Sunday, December 20, 2015

It's the Most Wonderful Time of the Year!!!


Time to make some of our most delicious holiday cookies!


And here are the recipes!

******************************

Double Chocolate Chip Peppermint Cookies:


Ingredients:
  • 1/2 cup coconut oil
  • 1cup of sugar (we used brown sugar)
  • 1/4 cup of almond or soy milk
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. mint extract
  • 2 cups of flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 2 Tbsp. cocoa powder (make sure its vegan)
  • 1 cup vegan chocolate chips 
Instructions:
  • Preheat oven to 350 degrees
  • Mix coconut oil, sugar and then add the milk, vanilla and mint extract.
  • In a separate bowl whisk together flour, baking powder, baking soda, salt and cocoa powder
  • Combine wet and dry ingredients and mix into a firm dough.
  • Fold in chocolate chips and form a dough ball.
  • Roll into tablespoon sized balls and place on a cookie sheet covered with parchment paper, flatten slightly
  • Bake for 10 minutes, cool and enjoy


******************************

Green Tea Matcha Almond Squares with Chocolate Drizzle


Ingredients:

For squares

  • 2 1/2 cups flour
  • 1 1/2 Tbsp. matcha green tea powder
  • 1 tspn baking powder
  • 1/4 tspn salt
  • 1 1/4 cup sugar
  • 3 sticks of vegan buttery sticks (Earth Balance)
  • 2 "flax eggs" 2 Tbsp. flaxseed oil, 4 Tbsp. water mixed together)
  • 2 tspn almond extract
  • 1/2 cup of slivered almonds
For chocolate drizzle
  • 1/2 cup semi-sweet chocolate chips
  • 2 Tbsp coconut oil
  • 1 tspn almond extract
Instructions:

  • Preheat oven to 350 degrees
  • In a large bowl mix flour, matcha powder, baking powder and salt
  • With mixer, mix Earth Balance and sugar until fluffy
  • Mix in "flax eggs"and almond extract.
  • Combine wet and dry ingredients by slowly adding in floury mix and mix well
  • Fold in slivered almonds and form a dough log roll
  • Wrap in plastic and refrigerate for 1 hour
  • Roll into tablespoon sized balls and place 1 inch apart on a cookie sheet covered with parchment paper (will flatten while baking)
  • Bake for 15 minutes
  • While squares are baking make chocolate drizzle by melting coconut oil and chocolate chips over double-boiled pans over medium-high heat.  Stir continuously til melted and add in almond extract.
  • Fill icing bag with chocolate drizzle
  • Removes squares from oven, cut into squares and drizzle chocolate over the top
  • Cool and enjoy!


******************************

Raspberry Thumb Print Cookies with Glaze Drizzle


Ingredients:
Cookies
  • 1 cup of Earth Balance, softened
  • 2/3 cups sugar
  • 1 tbsp almond extract
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1/2 cup Raspberry Polaner All Fruit Jelly
Glaze Drizzle
  • 1 cup powdered sugar
  • 1 tspn water
  • 1 tspn almond extract
Instructions:
  • In large bowl mix together Earth Balance and sugar with electric mixer 
  • Add in almond and vanilla extract and mix til creamy
  • Sift in flour and fold into other ingredients until dough begins to form
  • When dough begins to form use hands to knead into ball
  • Leave ball in bowl, cover and refrigerate for 1 hour.
  • Preheat oven to 350 degrees
  • After dough has set, take pieces and roll into 1 inch balls and place on cookie sheet lined with parchment paper
  • Using your thumb create an indent in each ball and flatten slightly (maintain edges around thumbprint)
  • Fill indent with 1/4 tspn of Raspberry all fruit jelly
  • Bake for 12 minutes
  • Remove from oven and refrigerate for 1 hour to set jelly
For Glaze Drizzle
  • In a bowl, mix together powdered sugar, water and almond extract and fill icing bag with mixture
  • Once cookies have cooled and jelly set, drizzle glaze  and let set for another 5 minutes
  • Enjoy!



Bring on 2016!!!  I am so excited to have an opportunity to be a 2016 Ambassador for the Zooma Women's Race Series.  


I love women's races and what this race stands for!  Who runs the World?  Girls!

Check them out and I'll be certain to share more details about upcoming races! 




I am looking forward to bringing some of the fun and exciting I have while running!  Running has changed my life.  I can't wait to rep Zooma!  











 



Let's get it in 2016!  #zoomanation

Wednesday, December 9, 2015

Enter to win a Growing Naturals Prize Pack!


2016 is around the corner! Do you have some fitness goals that you plan to crush in 2016?

We know we do!
Here's a chance to win a Growing Naturals prize pack to help you out with nutrition to help you crush those goals! Win a pack of 3 1-lb canisters of protein powder (winner's choice of type and flavors) with a shaker bottle and logo bag.

Entering is simple!
Follow us on Instagram:
Follow us on Twitter:
@gogreenqueens Subscribe to our YouTube Channel
And lastly, Like our Facebook page and enter to win there:
Good luck!